Bread Pudding:
Recipe Courtesy of Dan Craig, Executive Chef EBO Restaurant
Delta Burnaby Hotel and Conference Centre
4 Whole Eggs
750 ml 2% milk
138 g granulated sugar
2g salt
cinnamon ground to taste
1 Vanilla Pod
9 slices of day old Brioche Diced into large Cubes (croissants, danishes, day old bread works just as well!)
25g Raisins
25g Dried Apricot
40 ml Dark Rum
50g Preserved Peaches Diced (Optional)
15 g cold butter cut into pieces
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-Soak the apricots and raisins in dark rum for 30 minutes.
-Prepare a casserole dish by spreading butter all around inside of dish and then sprinkle generously with some of the sugar.
-Prepare the custard by whisking together the eggs, milk, sugar, salt, cinnamon and vanilla pod.
-Make a layer of bread cubes on the bottom of the dish and then sprinkle some of the rum soaked raisins and apricots and some of the preserved peaches
-Pour some of the custard on top of all the ingredients and continue to layer until all is gone.
-Gently pat the mixture down to help absorb the custard into the bread. Let sit for 2-4 hours in the fridge to marry the flavors.
-Cover Dish with Tinfoil and bake at 300F until just set. Let cool slightly.
-Serve with your favorite ice cream, fruit, caramel sauce or whatever you like!
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